Processing technology for quick-frozen soft-shelled turtle
A processing technology and technology for quick-frozen soft-shelled turtles, which are applied in the fields of food science, food preservation, and application, can solve problems such as difficulty in slaughtering, and achieve the effects of reducing freezing denaturation, reducing cooking and processing, and prolonging the shelf life of refrigeration.
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[0028] Such as figure 1 As shown, a kind of quick-frozen soft-shelled turtle processing technology of the present embodiment comprises the following steps: 1) Use soft-shelled soft-shelled turtles as raw materials: live soft-shelled turtles bred in ponds for 3-5 years must be disease-free and pollution-free, each weighing 500g -700g. 2) Neck-cutting and bloodletting: When using neck-cutting, attention should be paid to the depth of the knife edge. The neck of the soft-shelled turtle should not be cut off or too deep, which will affect the appearance of the product and cause difficulties in sales. 3) Soak the soft-shelled turtle treated in step 2) in hot water at 90°C-95°C for a few seconds, then manually remove a layer of outer membrane in warm water at 30°C-40°C. 4) The soft-shelled turtles that have been removed from the film should be cut open on the abdomen or rounded on the back. It is required to have a small part of the back attached to avoid complete separation; the ...
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